Results 71 to 80 of about 54,907 (285)
Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase. [PDF]
, 2019 Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants.
de Moura Bell, Juliana MLN +2 more
core
Food Frontiers, EarlyView.We investigated microbial community structure of selenium sand melon (SSJ) inNingxia. We found that UV‐C had significant inactivation effect on many microorganisms in SSJ. The SWeibull2 model was the best fit to the fungal inactivation curve by fitting a variety of models.
Meng‐Yao Fan +9 more
wiley +1 more source
Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]
, 2018 Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio +2 more
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Food Biomacromolecules, EarlyView.Abstract Arrowroot (Maranta arundinacea L.) starch, a versatile carbohydrate source with high amylose content and unique functional properties, holds significant potential in food and non‐food industries. This study highlights advancements in the extraction, characterization, modification, and applications of arrowroot starch (AS).
Himashri Konch +2 more
wiley +1 more source
Evaluation of changes in microbial populations on beef carcasses resulting from steam pasteurization [PDF]
, 1998 The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of steam pasteurization and other meat
Brown, T.L. +5 more
core +2 more sources
Food Biomacromolecules, EarlyView.Abstract A ragi‐based probiotic camel milk drink (RPCD) had been developed employing two different probiotic bacteria, Lacticaseibacillus rhamnosus NCDC347 (RPCD‐LGG) and Limosilactobacillus fermentum NCDC141 (RPCD‐LF). The product was optimized using a two‐factor Central Composite Rotatable Design to enhance its sensory and antioxidant properties. The
Aayushi Mishra +6 more
wiley +1 more source
Journal of Advanced Pharmaceutical Technology & Research, 2014 Irradiation and use of preservatives are routine procedures to control bio-burden in solid herbal dosage forms. Use of steam or pasteurization is even though reported in the literature, not many studies are available with respect to its application in ...
Hulikal Basavarajaiah Pushpalatha +3 more
doaj +1 more source
Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review
Future Postharvest and Food, EarlyView.Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu +2 more
wiley +1 more source
CyTA - Journal of Food, 2018 The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and ...
You Tian +5 more
doaj +1 more source